Wow, what a flavorful sauce! To avoid the missing salt others noted, I just salted the water that I cooked the beans in. This prevented any salt problem. Instead of garlic salt, I borrowed others' tips and sauteed minced garlic and shallot in the butter (I cut the butter in half and added 1 T of olive in), then added the tomatoes, basil and 1/4 tsp each of salt and pepper. I used a TON more basil than called for - 2-3 TABLEspoons, not 1.5 teaspoons. This made an incredibly flavorful sauce. I added the beans and cooked in the sauce, stirring often, for about 2 minutes. I think this recipe would be great at room temperature also, so it would be good for entertaining as a make-ahead dish. THANKS FOR THIS RECIPE, I L*O*V*E it!
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Wow, what a flavorful sauce! To avoid the missing salt others noted, I just salted the water...